Gare au Garum (Patrick Cadour, Luna Kyung, Chihiro Masui, Alessandra Pierini, Minh-Tam Tran, Margot Zhang, & Mayalen Zubillaga Urban Farming A charming mid-century cooking booklet

A charming mid-century cooking booklet

pink jacket

Atsuko Okatsuka

citrus) and monitor your plants daily rather than weekly

Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today

Gare au Garum (Patrick Cadour, Luna Kyung, Chihiro Masui, Alessandra Pierini, Minh-Tam Tran, Margot Zhang, & Mayalen Zubillaga Urban Farming A charming mid-century cooking bookletIn French. What do colatura, ishiri, nam pla, pissalat, nuoc mm, etc. have in common? Salt and the sea! In recent years, with the popularity of fermentation, these salted seafood dishes have increasingly interested cooks. In the beginning, there were two mother sauces made from sea fish: garum from the ancient world of the Mediterranean Sea and nuoc mm from the Cham people in the China Sea. From these two cradles, these condiments, pastes, or juices